CN1833515A - Integrated continuous meat processing system - Google Patents

Abstract

An integrated system for continuous production of processed meat products utilizing a continuous mixing system is disclosed. Meats and other meat product constituents may be forced into a mixer having rotating elements for directing the constituents through a housing of the mixer. A system and method for providing information to a control system may be provided for regulating the formulation of a meat product is disclosed. The control system may recei ve information prescribing the formulation of the meat product, analyze characteristics of incoming constituent streams, and adjust the flows based on the final product formulation. The control system may further provide feedback regarding the final product formulation relative to the incoming constituent streams.

Description

The system of whole continuous meat processing

Technical field

The present invention relates to a kind of method and apparatus that comprises the manufactured meat of control system.

Background technology

In the industrial system that is used for the meat products of certain processing (as Bologna sausage and small sausage), raw meat and other component (as spices) with bulk or fragment form are pulverizing, that mince and/or mix with one or more salting liquids or salt solution, so that the mixture that can form stable meat gruel or protein matrix subsequently to be provided.Pulverize, mince and/or the similar step of other processing also can be applicable to coarse crushing goods (as sausage), in pure meat products (as the ham of processing and the turkey of processing) and other the processing meat product.Under each situation, protein all forms matrix to keep or in conjunction with fragment independently.

Stable protein matrix needs combined with protein with suspension or bound fat and water.The formation of combined with protein needs generally well-known processing such as protein extraction in context.In this processing, salting liquid or salt extraction liquid and heat coagulable protein (as myosin, actomyosin and actin) are in conjunction with water, and therefore expansion and gluing can process with meat or mix under the situation that salt or salting liquid are arranged.Protein can be with after coagulation when adding the thermosetting bond.Other fribrillin and sarcoplasm or the aqueous solution or extracting protein matter liquid also can in conjunction with the time work.Can use the salting liquid in protein extraction to comprise sodium chloride, sodium pyrophosphate or diphosphate sodium, potassium chloride, sodium lactate and potassium lactate, but be not restricted to this.In the protein extraction of Miao Shuing, think that mainly the mechanism that bond forms comprises in conjunction with albumen in the above, salt, fat and/or water and protein subsequently expand, rather than the protein dissolving.Or rather, think the site that salting liquid can free conjugated protein, so as to be bonded to each other and with water and fatty the combination.The particle of cooked product is bonded to each other by protein so that provide integrality for final meat products.

The same as used in this, as shelf-life of final products in the process, stable meat protein matrix refers to the mixture of the big percentage that keeps its component in comprising the further process of culinary art with at it.For example, because fat is cooked out, be lower than 2% of product weight if lose at cooking stage, then emulsion is thought stable.If protein matrix instability, it or final products are with too much water or the fat of losing.Unsettled protein matrix causes yield losses (yield loss), and causes can not keeping in required shelf-life process the abundant integrality of final products.

Traditional batch machining is for needing the overlength processing of many discontinuous steps.At first, various meat provide the content of appointment by the seller.More particularly, various meat have the protein of appointment, fat and/or water content, generally recently in weight percent.Provide one in batches inventory to process plant personnel, the meat of this hint combination for multiple meat products a kind of, the mixture of water and additive is combined into a kind of meat products.

Though can purchase outside processing factory, inventory is based on the information of the meat of on-hand inventory in the factory in batches.Yet inventory usually needs to regulate in batches.For example, special seller can provide protein to account for 70% meat, yet actual meat content is slightly different as containing 68% protein.Because in batches inventory is based on buying and the grade of the meat that provides by the seller, so factory personnel usually must be based on the prescription of required final products being regulated the meat of selecting to be used for meat products.Can carry out strictness control to the final products mixture.For example, special product, for example hot dog contains the fat that is no more than 30% weight.If use special meat, fat content is greater than the desired content of batch inventory, and final products had the fat of volume so.For fear of these defectives, factory personnel will increase protein so that the fat content balance by other meat.

Unfortunately, this does not need accurate fully the processing.Each meat and in batches each piece in the meat can with choose and be assumed to common sample marked change.In case water and other additive are blended in the described batch, just are difficult to change this balance.Sometimes, last resulting batch is determined to be inaccurate mixing, must take the method remedied, as mixing with other correct material in batch.In order to reduce inaccuracy possibility in batches, for single batch provides the meat of quite big quantity, the component deviation that partly causes with the meat with undesired content is minimum or be tending towards mean value.The common content that is used for special meat in batches is about 2000lbs.

It also is known being used to mix meat and other component and the processing in batches of extracting protein matter.The known method that is used to obtain protein extraction and is used for whole muscle goods (as the turkey of processing and the ham of processing) comprises with the whole muscle of hypodermic injection needle-penetration, by the pin pump pickle, use batch processor or mixer under vacuum, to make meat process about 45 minutes then to remove air, as described below.For coarse crushing and meat gruel, meat is pulverized, and and water, salting liquid, spices and/or other component join batch processor together, and vacuum or antivacuum following processing 1 hour or 15 to 45 minutes.

Mixer in enormous quantities can per hour be processed about 6000-12000 pound.The meat products component that comprises meat and additive is mixed in the batch mixer of low-shearing force.Mix stages generally needs 30-60 minute, and in during this period of time, constitutional changes are shaped as the mixture of stable protein matrix.

When being used for pure meat products, when a kind of mixture in coarse crushing goods and the meat gruel allowed salting liquid to reach salt extraction protein, stable protein-based body formed.Known pickling (curing) method can obtain protein extraction.For pure meat products, the syringe that has pin inserts in the cube meat and is quite coarse method with the conveying salting liquid, reduces the distance that must spread when being used to attempt meat by salting liquid.The stage of pickling generally needs 24-48 hour so that fully spread, and is stored in salting period in the drum that is positioned over cooler in batches.In case protein extraction occurs, mixture is just further processed then.

Can calculate the component of input, to produce the culinary products of specific quantity.If too much water or fat are lost when quickening to mix, as at cooking stage, carefully regulate water, the ratio of fat and meat will depart from objectives.If fat had just lost before cooking stage, so usually remain in the machinery or pipeline of usefulness that mixture is processed.This downtime of machinery will occur, damages the possibility of machinery and the bigger labour who spends when cleaning machine.In addition, the meat gruel of the cooking depends on nonprotein or non-jointing material to a certain extent so that intrinsic tissue to be provided.Protein is bonded to each other with the formation matrix, and under the situation that does not have enough fat or water, these bonds can form bigger, stronger matrix, and it makes goods become flexible a little.On the contrary, if too many water is arranged, cooked articles may be too soft, thereby lack integrality.

With the same as used herein, the finger salting liquid of term additive broad sense does not have the water of salt, spices slurry, nitrite or other additive.Though salting liquid and meat itself include water, the balance of end article generally need be added a large amount of water and be regulated.For example the spices slurry can be flavouring.A kind of additive is generally nitrite, and it uses and provide required color as anticorrisive agent.The inert additwe that also can comprise other is as cornstarch or non-functional protein.

When component of mixture mixes 1 hour in blender, can produce foam on the cube meat surface with contacting of air.End article with obvious gas can not be accepted.In some cases, product must be reprocessed, and mixes with subsequently batch.Air in product can show as surfactant foam or surface holes.The air of carrying secretly also can cause product to expand in cooking process, perhaps also cause product within it portion obvious bubble appears.

Air also influences product in others.For example, the sex change of some protein owing to the existence of air, this has reduced the functional of meat bound fat and water.Air also can hinder the formation of inherent colour with the nitrite reaction.The color that is occurred may be undesirable or very disagreeable concerning client.

Suck mixture for fear of air, can in mixed process, use vacuum pressure.This need prepare vacuum itself widely and seal to keep its pressure.Need keep vacuum system and sealing, seepage can cause after-product once in a while.

After blender used a lot of years usually, they had sizable defective.For example, one of its problem for air can undesirable suction product in.Other defective of blender comprises that the huge size owing to blender causes, their space requirement and cost, and cost of labor is processed the required time of each batch, drum processing and conversion yield loss and time and expense that cleaning equipment spent.

Summary of the invention

The present invention relates to be used for improving one's methods and equipment of manufactured meat series products, its size with respect to equipment, the time that processing needs, the control of processing and/or the manufacturing processing of others provide significant advantage.

In one embodiment, method and apparatus is used for promoting the formation of the stable grain mixture of meat products.To import component stream such as meat, water, salting liquid, flavoring and other component is input in the blender.Component is born high shear force under the situation that saline solution exists.The high shear force distorted shape also can reduce the size of cube meat, so that make protein and salting liquid occur closely contacting.Stop or blender in the holdup time of short duration, the protein extraction that this tight contact forms effectively and efficient is high and the mixing of component, the described time is less than 1 minute.By this way, the stable and functional meat egg matter matrix that comprises extracting protein matter can be produced meat emulsion product, coarse crushing goods and pure meat products apace.

In another embodiment, method and apparatus is used for reducing the time of diffusion of components in the meat.The input component that comprises meat is processed under high shear and is out of shape, so that make the albumen silk become detachable and porous, thereby makes them be subjected to the influence of salting liquid and diffusion of components easily.This makes and the time decreased that is used for manufactured meat makes component reach suitable dispersion and diffusion simultaneously that it comprises the necessary salting liquid of protein extraction.

According to embodiments of the invention, preferred equipment comprises the rotary part at least one the rotatable hydrid component that is positioned at shell.Each mixing arrangement can comprise a plurality of rotation hydrid components such as paddle, blade or screw, maybe can comprise single parts such as single screw, blade or paddle.One or more axle of the removable support of described mixing arrangement.In order to be easy to comprehensive cleaning of equipment, the preferred coupled axle of parts is an overall structure under the situation of not taking apart.In certain embodiments, hydrid component and axle can weld together or form whole, single machined parts.

A blender of the embodiment of the invention comprises a plurality of rotation hydrid components, it promotes part or all of mixture by between hydrid component and the mixer case inwall and each is to the one or more gaps between the hydrid component, its gap about 0.08 ", thus mixture is pushed ahead by this equipment.

This system can preferably obtain dipping under sufficient protein extraction, mixing and some situation in the process time that is less than 5 minutes, but thinks and also can obtain sufficient protein extraction, mixing and dipping being less than 1 minute.In specific embodiment, about 45 seconds of process time.Need be used for certain mixture is carried about 10-60 second average time by processor.During this period of time, blender can form mixture with the component that comprises raw meat piece or sheet, salting liquid, water, flavoring etc., when described mixture in when culinary art, the protein extraction or the dipping that can form processing meat product viscosity, that support oneself and can be not other, this refers to and keeps measurable and the fat of acceptable quantity and the stable protein matrix of water.Should be noted in the discussion above that for some products such as Bologna sausage and hot dog, can carry out the accidental further processing steps that extra protein extraction is arranged.

In part embodiment, mixing can be equal to or greater than under the atmospheric condition at pressure to be carried out, and the influence that grain mixture is inflated.Component is input to blender, and the time of staying within it is shorter relatively.When mixture was in the relative anoxic environment, the inflation of mixture can not appear.This has eliminated and has appeared at air problem subsidiary in the meat products, and has eliminated the needs to the vacuum system that is used for blender.In other embodiments, this married operation can carry out in vacuum environment, as the vacuum of 25-29 inch Hg.

In a further embodiment, this processing has the low fat or the fat free meat emulsion products of the tissue that is similar to full-cream goods.The high shear processing of effect short period obtains can not forming the product of protein structure, and described protein structure can not pass to low fat or fat-free goods with the unwanted machine Ei structure of organizing.Do not need to add inert component or water, just can use this to process the formation that stops proteinaceous tissue.The meat gruel that is produced forms has the combination of optimum protein matter to form the stable meat gruel of required tissue.

This processing can avoid forming tangible protein exudate on pure meat products and coarse crushing goods.The high shear processing of effect short period helps to eliminate meat or the lip-deep exudate of meat products.In addition, pickle the elimination in stage as described herein and also help to eliminate exudate.When grain mixture does not allow to act on considerable time, just can not form the albumen exudate.

In part embodiment, this method and apparatus uses low speed, a large amount of single machine of pulverizing, mixing and become gruel.This single machine can have the integration of operation that reduces initial size, mixing and pulverizing component, extracting protein matter and finally become gruel.Can carry out the continuous processing of component by this system.

In one embodiment, this method comprises that carrying the multiply with one or more strands of meat component streams to import food composition flows; Measure at least a component of one meat component stream at least; And based on the relative flowing velocity of the mensuration control input food composition stream that uses feedforward to analyze, in mix flow, to keep the shared percentage of at least a component in preset range.Used two strands of meat component streams at this place, they can be distinguished mutually by fat content, and wherein one component stream has higher fat content than another strand.Except that one or more strands of meat component streams, other inlet flow can comprise water, salting liquid, flavoring, anticorrisive agent and other component separately, also can be the combination of said components.

This control system preferably comprises at least one in-line analyzer, and it is used to measure the flow velocity of the one or more strands of inlet flows of the output data that one meat inlet flow composition characteristic at least and governing response come from analyzer.This system can directly measure composition characteristic such as fat content, maybe can measure correlation properties such as water content, and fat content can be from wherein estimating.This control system can comprise a plurality of in-line analyzers, is used to analyze the composition characteristic of the uneven inlet flow of multiply.This control system is preferably used one or more pumps or the valve that is used for per share food inlet flow.The flow velocity or other method that have one or more measurement valves by change pump speed, intermittent pumping operation, the one or more valves of switch, change are regulated flow velocity.Therefore this control system can be controlled the combination flow velocity and the relative velocity of inlet flow.This relative velocity can be regulated by control system based on the analysis that analyzer is done the composition characteristic.

The feedforward component analysis can be to the flow velocity quick adjustment of inlet flow with control fat content, protein content, water content and/or other multiply mix flow, and need not rely on based on the feedback circulation of measuring component in mix flow.By importing the controlled component of required ratio at input, feedforward control system also can be by eliminating and increasing and mix the relevant delay of other component and improve process time, by increase with mix the deviation that other component can be corrected the desired content standard.Therefore feedforward control system can make mixture or the admixture that has required composition from the component production of input input, and this mixture need not any output of processor is circulated again by the individual passage outflow of processor.

Additional embodiments by provide independently, interconnective system reduces the essential number of components in the meat packing equipment.Material can be placed in input hopper or other likes, and each hopper is transported to blender via an intake pipeline.Input rate is controlled with stable manner, so that the mass transport of appropriate balance is to blender.This control is undertaken by system controller, and this controller accepts to be used for the assigned formula of specific meat products, as batch listings data or prescription rule.Then this system controller with respect to required output component, use required prescription, control pump, blender and other device from the meat products of batch inventory to adapt to this to fill a prescription and consider the component of material.This blender reduces the material of input and they is made up, and soaks into and mixes them, thereby and fat and water are combined with meat protein realize that protein extraction forms stable mixture.This mixture can be sent in the further processing automatically then.This further processing can be packing or form filler, and/or culinary art or heat treatment.

In another embodiment, this automatically and the part that can be used as in the production process of whole meat products of interconnective system use.This control system can collect and download and analyze data and the use data for further the analysis.Based on the real composition of every kind of material that in prescription, uses or meat, these data are tested to determine actual input prescription, or this system controller can be carried out this function and provide this information to arrive database.Can use this information to come comparison final products output and input material, and the ratio of fat/meat/water in the meat of check seller appointment, but be not limited only to this.In addition, can use this information that the ratio chart of various material components accurately is provided, and allow to be used for effective and accurate material adjustment.

Description of drawings

Fig. 1 is the schematic drawing of the continuous mixer in the embodiment of the invention;

Fig. 2 is for using the perspective view of mixing apparatus in one embodiment of the invention, and it shows the part behind the removal shell;

Fig. 3 is the anterior elevational view of parts of the equipment of Fig. 2;

Fig. 4 is the anterior elevational view of another parts of the equipment of Fig. 2;

Fig. 5 is the anterior elevational view of another parts of the equipment of Fig. 2;

Fig. 6 is the interrupted side view of one section rotary part of one embodiment of the present of invention;

Fig. 7 is the flow chart that the method for one embodiment of the present of invention is shown;

Fig. 8 is the flow chart that the method for one embodiment of the present of invention is shown;

Fig. 9 is the magnified image that the muscle protein silk of piece of meat is shown;

Figure 10 is the magnified image of piece of meat after the high shear force procedure of processing;

Figure 11 is that piece of meat is at the magnified image that has after pickling step under the situation of salting liquid;

Figure 12 is illustrated in the magnified image after the high shear force procedure of processing under the situation of salting liquid;

Figure 13 is the chart of the structure of rotary part and its related data of equipment described here;

Figure 14 is the diagram of emulsion stability that is used for the structure of Figure 13;

Figure 15-20 is the schematic drawing of the structure of Figure 13;

Figure 21 is the drawing coordinate that shows the orientation of the parts in the equipment.

The specific embodiment

At first with reference to figure 1, Reference numeral 10 is the equipment of processing meat product according to an embodiment of the invention.Shown equipment comprises motor 12 and belt transmission 14, and this belt transmission 14 transmits power to the one or more mixing arrangements 16 that are positioned at shell 20.As the composition of bulk or fragment meat, one or more salting liquids, water, flavouring such as spices and anticorrisive agent are directly imported in the shell 20 by the feed pipe that comprises pump 84.Feed pipe pump 84 and mixing arrangement advance mixture by shell, and mixing arrangement affacts high-rate of shear on the mixture simultaneously, with quick extracting protein matter from meat ingredient.Described mixing arrangement is preferably made by the material of stainless steel or other wear-resisting and suitable contact food component.

When the helical element of as shown in Figure 1 single lengthening can use in certain embodiments the mixing arrangement, other embodiment can use the mixing arrangement of other type.Embodiment shown in Figure 2 uses twin shaft to arrange, it has quite short feed auger 17, and this feed auger is in conjunction with the hybrid element 18 of the more long array on the every axle 19.When component was forced by shell 20, rotary mixed element 18 was macerated and/or blending ingredients, and makes component obtain high shear force by driving them between the hybrid element 18 and between the inwall of hybrid element 18 and shell 20.Between the hybrid element of the hybrid element 18 of axle 19 and second mixing arrangement 16 and the minimum clearance between hybrid element 18 and the shell 20 or slit preferably between 0.06 inch and 0.12 inch.In certain embodiments, described gap is 0.08 inch.When axle rotated, the distance between the hybrid element 18 on each root axle will change, for example pure meat part can force by and can not minced or be pulverized.The Forced Mixing thing will act on high shear force and cause quick extracting protein matter by these gaps.

Meat, water, salting liquid and other additive such as spices slurry feed in the mixing arrangement simultaneously.Be included in close contact between salting liquid and the salt extraction protein at this protein extraction, and meat tissue is destroyed with the protein isolate silk, destroy albumen silk itself or break protein.The mixing arrangement of the effect high shear force of machinery provides this close contact, and this is opposite with the diffusion of utilization in common batch machining.

Mechanism for this purpose becomes simple by reducing quality transmission or diffusion length.By cube meat being reduced to relatively little fragment, salting liquid only need spread in quite short distance.In other words, under the situation of salt or salting liquid existence, the processing that affacts on the meat forces salting liquid to enter in the tissue of cube meat.This has just quickened process, thereby promotes necessary chemical reaction, and wherein chlorion or other ion occupy the binding site of albumen silk.

In addition, the albumen silk is kept perfectly to a certain extent, and processing makes the cube meat distortion, and this impels taking apart of albumen silk.Fig. 9 shows typical unprocessed cube meat under the situation of amplifying.As see, meat shows the muscle protein silk of regular pattern, highdensity protein dark space.Fig. 9 shows a part of cube meat under the situation of high power more, and wherein the high protein district separates by low protein density district or other component such as fat, so that it can see clearlyer.

Make its distortion on the cube meat or pulverize cube meat by shearing force is acted on, the albumen silk also is out of shape, and flattens, and stretches and distortion.This has just opened protein structure, makes their porous more to promote the infiltration of component, to comprise salting liquid.When disperseing more thoroughly, the effect that evenly diffuses through high shear force of salting liquid and other component and additive and increasing sharply.With reference now to Fig. 9,, it shows the typical cube meat that uses equipment described here to process under the situation that does not have other composition or component.When the striped of regular pattern still was shown, cube meat had still less dark high protein density region, and has wideer bright color district.And candy strip and dark and bright district are not too obvious, and it shows a kind of structure that disconnects a little.Compare with Fig. 9, the effect shearing force can obviously be opened cube meat and make cube meat have more hole.Therefore easier other component that makes of cube meat enters, and perhaps is subject to the diffusion influence of other component.

Because the effect of high shear force causes this processing of rapid diffusion to eliminate the needs of pickling, the same as described, salting liquid is diffused in the cube meat simultaneously.Because need pickle, processing method commonly used must be directed in batch.That is to say that the processing request salting liquid of certain meat products is diffused in the meat so that protein extraction occurs.With salt solution mix or inject salt solution after, for joint, processing commonly used needs salting period or diffusion time, during this period of time, meat is idle motionless so that spread fully.This has eliminated the stage of pickling needs suitable deposit or meat stock in factory, so that allow in time to use and accept goods, and reduce to store needs in processing factory.

Figure 11 shows through static batch machining and pickles the typical cube meat of phase.Cube meat uses sodium chloride (NaCl) injection of solution to be used to carry out batch machining in a conventional manner, need pickle time enough concerning meat.By the contrast among the cube meat among Figure 11 and Fig. 9 and Figure 10, the cube meat of being pickled shows and similar candy strip of Figure 10 and color, wherein compare dark region with the unprocessed cube meat of Fig. 9 and reduce in size, bright district shows has the protein of opening or taking apart that diffuses into the component in it.

By acting on high shear force having under the situation of salting liquid, cube meat has shown the physical arrangement in conjunction with the albumen silk of pickling and taking apart.Figure 12 shows the cube meat of processing with equipment under the situation of sodium chloride having.As seen, the further distortion of pattern and color, this shows the removable property and the porous of albumen silk, and component is in the albumen silk and dipping between the albumen silk and diffusion albumen silk.

Equipment 10 can manufactured meat component, and than the batch machining of prior art extracting protein matter faster.Especially, reduced to about 10-60 second from common 30-60 minute process time, is preferably 10-45 second.In general, relevant with productivity ratio during this period of time.With described here the same, productivity ratio mainly depends on the speed of forcing composition or component to enter the pump of blender.

In addition, mixing apparatus does not need to use in vacuum environment.Though vacuum can affact on the blender, but can not demonstrate the tangible air characteristics of the above-mentioned meat that in tempering tank commonly used, mixes with the component of processing rather than with the final products of the prepared cooking of vacuum of effect, can be owing to the air of being carried secretly expands when the cooking yet.During use, the inside of blender is full of solid and liquid component usually, does not have air basically.Seldom or almost there is not force air to enter in the component.The air that is present in the blender and mixes with component seldom or does not almost have, this be because of mixture do not mix and incorporation time very short.Be used for the vacuum system of blender by removal, can make manufacture simplification, removal equipment is also cost-saved, reduces maintenance cost and reduces product loss.Procedure of processing such as the filler packing that should it should be noted that other can preferably be used vacuum system.

By the effective high shear force of effect on the meat of small size or volume, can produce stable protein matrix.Protein extraction can carry out and control easily fast, water and fat molecule that combined with protein is mixed.Protein can be in conjunction with water and fatty to form proteins/water/fatty matrix then.Also can suspend therein or dissolving in conjunction with other additive.This is reduced to irrelevant degree or acceptable at least degree with the loss of fat and water effectively.Therefore, mixing arrangement and other device can't stand fat and stay in the equipment.The easier control of the component of final products and can not cause considerable fat or current to lose.The tissue of final products is desirable.Method of testing such as Ronge method use centrifugal separator to test the amount of the fat of overflowing from mixture, and this shows the stability that is equaled or exceeded the mixture of conventional batch processing by the stability of the prepared mixture of this method.

This system also is controlled at the formation of protein matrix in the meat gruel, described meat gruel refer to contain 1% or still less fat fat-free goods, as Bologna sausage.These products are generally the meat/additive that mixes with water.In prescription commonly used, this mixture lacks fat, and it tends to the isolated protein matrix.Protein can form the firm structure resemble the gel, and it has albumen silk length, that intersect combination that forms huge matrix, with mentioned the same.This has formed the unwanted elastic fibrous tissue of client, the desirable tissue that is similar to full-cream meat products that is organized as of client.

Usually, the protein matrix problem of fat-free goods can be handled by the interpolation or the selection of component, but so-called filler does not generally allow.A kind of method that is used for the formation of isolated protein matrix is for increasing inert additwe such as starch or non-functional protein.Though water and combined with protein can postpone the formation of matrix, excessive water forms the flexible products that can not well combine, and excessive water can sucking-off.In addition, water can distill out in the cooking and the stage after the cooking.

Should think that fat-free goods can run into this problem, this is main because the incorporation time of conventional batch processing.Should think that batch machining needs enough incorporation times,, begin to form at this section incorporation time basal body structure so that too much albumen silk can form.Use existent method and device that final cooking product is analyzed and shown significantly division of existence in basal body structure.Should also believe the ability that the high shear force in the existing method and apparatus stops or hinder the protein link, and/or tangible minimizing of the incorporation time in the existing method and apparatus causes reducing or eliminating the ability that protein forms these long matrix chains.Under any circumstance, make the so-called fat-free or free-fat goods of the Bologna sausage that makes in this way and other without any need for inert additwe reduce or avoid the formation of huge matrix, also produce a kind of product simultaneously with tissue characteristics of required full-cream meat products.

For pure meat products and coarse crushing goods, the additional advantage of this method and device has been to eliminate the known tangible protein exudate that is formed on meat surface.More particularly, in some batch process device, when meat is placed on curing vat and is used for batch process, protein, salting liquid and water in conjunction with forming protein exudate, viscosity and viscous material.This must carry out fragmentation in further first being processed, as carrying by pump.Because native system uses continuous processing, so this exudate does not have the chance of formation.

Should think that the protein exudate is caused by long mixing.That is to say that when having passed through one section when being used for whole component and obtaining the time of enough protein extractions, the some parts of component will allow too much protein extraction.By reducing and control the amount of protein extraction in the whole component, can reduce or eliminate exudate.When the mixture of discharging from blender was transported to further processing (as filler packing or heat treatment) with very fast speed, mixture can not continue to pickle and extract other protein.In other words, the holdup time in blender forms time of tangible protein exudate less than needs, and the protein extraction thing is once discharged from blender basically.Come down to cause the reason of meat products combination though propose exudate, the elimination of exudate has shown does not have injurious effects to end article described here.

In some cases, the temperature that needs control blender shell.For example, should think that cooling and mixing device shell is very useful when forming the coarse crushing goods.Also should think the internal temperature best maintained of in mixed process mixture under threshold value, perhaps internal temperature raises greatly during handling.When the shear work that is increased in finding blender has improved mixture stable, can increase the holdup time by the temperature that reduces mixture along the position cooling and mixing device shell of mixer length or the component (as cooling water) that enters, perhaps increase the revolutions per minute of hybrid element.More particularly, cooling mixture can allow to increase shear work and keep the temperature of mixture simultaneously under threshold value.

Should it should be noted that change must influence the holdup time of mixture in internal mixer with the size of the outlet of discharging opening form.The size of described discharging opening can be 1/8 inch to 2 inches.

Normally used blender is by Reedco Manufacturing, Inc., of York, PA, the twin shaft continuous mixing device of producing, it has 5 on relative rotation axi 19 " hybrid element 18 of diameter, and productivity ratio is 6000lbs/hr during with the revolution rotation of per minute about 200.In operation, Zhou speed can be regulated.Adopt the rotary speed of changeing to obtain the excellent operation of system as per minute 100-600.For this system, rotary speed depends on the amount of processing, comprises the shearing force that affacts on the mixture.Pass through in order to order about mixture, can use hybrid element 18 and/or be used to import the systems pumps of component.It should be noted, the term that any pumping force is not meant " high pressure ", but pump, the structural intergrity of pipeline and other assembly generally is not in critical days.Pressure can not force fat to separate with mixture.In other embodiments, can use greater or lesser blender, as the blender of 8 inch diameters, it has 20000lbs/hr at least and up to the output of about 25000lbs/hr.The variation of output quantity depends on subsequent treatment, as packing or the formation filler or the cooking.In general, actual mixing arrangement output quantity rather than follow-up processing are depended in the heat treatment of the cooking or cooling.

Shown in Fig. 2-5, each in the shown hybrid element 18 has the hole 200 that axle can pass.Go up so that rotate together for each hybrid element being attached to axle, each hybrid element has non-circular hole, and axle has identical shaped section.In an illustrated embodiment, each hybrid element has common square hole, and therefore axle also has square cross-section accordingly.More particularly, hybrid element 18a (Fig. 3) has foursquare hole, the tip of foursquare two angles alignment hybrid element 18a itself.On the contrary, hybrid element 18b (Fig. 4) has foursquare hole, but the tip of both sides alignment hybrid element.Hybrid element 18a is called " rhombus " hybrid element, yet hybrid element 18b is called " square " hybrid element.Therefore, the hole on a hybrid element can be with respect to 45 ° of second hybrid element rotations inequality.

As shown in figure 21, when output from blender, hybrid element 18a, 18b can be directed around the axle that has basically four different initial positions or direction.The point of the hybrid element of first direction alignment is by vertical positions aligning, and it is designated as " 1 ".The position of the point of second direction alignment is designated as " 2 ", and it counterclockwise rotates 45 ° from first direction, but the position of the point of four direction alignment is designated as " 4 ", and it turns clockwise 45 ° from first direction.The point of the 3rd direction alignment is by the position of approximate horizontal, and it is designated as " 3 ".Yet, it should be noted that the original position of hybrid element on axle can be around axis according to required unconfined variation.

The same as described, can hybrid element be set in different direction of rotation and with different orders, can change shear rate, productivity ratio and/or other machined parameters.Hybrid element also can exchange mutually with the hybrid element of different structure.In other embodiments, in order to help cleaning and disinfection equipment, hybrid element can form parts with axle integral body, single rotor or rotation support together.

In the illustrated embodiment, hybrid element 18a (Fig. 3) and hybrid element 18b (Fig. 4) have the ovoid in cross-section shape that roughly is similar to American football, and it has a point or very little radius of curvature at each end.That shown hybrid element 18a, 18b have is flat, parallel surface 206 and arc peripheral edge face 204.As shown in Figure 3, hybrid element 18a has the edge surface 204 perpendicular to face.For hybrid element 18b, as shown in Figure 4, edge surface 204 has a certain degree with respect to face, and described face relative to each other has angular deflection a little, so as hybrid element be rotated in the pumping mixture by shell the time provide forward or opposite motion.One or more hybrid element 18b can be provided, with help helical element 17 forward the pumping mixture pass through shell.Alternatively, but one or more hybrid element 18b reverse motions, so that impel mixture backward.This can form the flow resistance zone or the reverse flow zone of increase, so that increase the time of staying or incorporation time for mixture or special partially mixed thing, the operation by the mixing arrangement transmission also increases.Additional hybrid element 18c has been shown among Fig. 5.This hybrid element 18c has the shape of circular or dish type.Each hybrid element 18a and 18b can have 1/2 inch to 1 inch width, and hybrid element 18c can have 1 inch to 2 inches width.Also can place separator between each element.

On each root axle 19, each hybrid element 18 has longitudinal sliding motion with respect to the one or more hybrid elements on relative axle, to avoid increasing the component on the hybrid element.The characteristic of this automated cleaning helps to keep component by blender, helps to keep the well distributed of component simultaneously.Axle 19 is preferably can be from the single part of shell 20 dismountings.

Improved spiral organ 30 can make and be used for connecting or replace in above-mentioned helical element 17 and the hybrid element 18 one or two, and this spiral organ 30 is shown in Figure 2.Spiral organ 30 has spiral outward flange 34, its from the helical axis with predetermined radius distribution and from the inside of shell with as about 0.08 inch close gap spaced apart.The protrusion or the projection 40 of many tooth shapes are set on the surface 32 of helical element, and the pure meat ingredient that is used to pierce through mixture is beneficial to protein extraction.Each shown projection 40 has the face of 5 exposures.Projection shown in each comprises quadrangle side 41 and quadrangle end face 43 of two pairs of almost parallels.Described end face is a rectangle, is in particular square, and perpendicular to described side.Described end face and side are roughly the plane.

The layout of hybrid element can be constructed in a different manner, is used for the operation situation in the different time of staying and varying number and type.For example, The initial segment can be for having spiral groove or screw element, and it can pass shell with pump.Can use described screw element,, for example have the piece of meat of several pound weights size is reduced to be measured as several ounces or lighter fragment from measurement the cube meat that is entered is provided some initial pulverizing.This can obtain by the recess edge that provides cutting or tear the edge, and/or is used to obtain identical, as to be similar to the same surface characteristics of element described here 30 groove surfaces and obtains from being provided with.When mixture passed through hybrid element 18, first group of hybrid element can be arranged to provide the effect of one-level shearing force, mixed or permission described reaction of generation between protein and salting liquid to be mainly used in.Then, mixture is by transmitting second group of hybrid element of secondary described here, more senior shearing force effect.Can also be provided with other one group,,, as be used for reducing or pulverizing of final size subsequently by last group hybrid element of last senior shear action is provided with the mixing that adds of the effect shearing force littler than secondary.

The mixing arrangement that uses by this way allows continuous processing, when mixture forms the stable mixture of output at one end, enters at input as the new raw material that will process simultaneously.The pre-input feed hopper that comprises one or more pulverizers can be used for meat is transported to the input line, and is used for the size of the cube meat of some is reduced to be beneficial to by pump meat be pumped in the mixing arrangement.By this way, meat and other component can enter into continuous processor simultaneously, so as size to reduce, mixing, pulverizing, protein extraction with become gruel to carry out continuously and in a single equipment, to finish.Therefore, can reduce the quantity of equipment, the workshop area of desired equipment is also corresponding to be reduced, and the sterilization that is used for equipment is also simplified, simultaneously also corresponding the reducing of opportunities for contamination of mixture.

The structure of rotary mixed element such as hybrid element can depend on will mix the product type that maybe will produce and adjust.For example, can produce tiny chopping product such as the Bologna sausage that forms smooth and tiny pastel.Also can produce more coarse chopping product such as salami.In addition, also can process pure meat products such as turkey or ham.

Figure 15-20 shows the structure of the element of being arranged on a series of axles in the blender shell.In Figure 15, blender 200 shows to have the crosscut helical element FS that arranges at input 202 places of blender 200 and the mixed zone is provided.Along first, the front is arranged to be used to provide the shear action district as two row hybrid element F and the front that flat hybrid element 18a describes as the hybrid element that spiral hybrid element 18b describes.It is parallel with first axle that second axle (not shown) is arranged to, and support helix parts FS and hybrid element H, F, and this selection is corresponding to helical element FS on first axle and hybrid element H, F.With shown the same, hybrid element H and F have the first numbering 5-28 showing their positions in series, each hybrid element H, and the orientation of F designs by second numbering corresponding to the relative position shown in Figure 21.As directed the same, fluid injection opening can flow so that liquid to be provided therein along the length setting of blender.As mentioned above, crosscut helical element FS is mainly low shearing elements, is used to advance component to pass blender 200, however hybrid element H, and F is the high shear element, is used for the acting of the component in the blender 200.In this structure, each root axle has 6 crosscut helical element FS, 11 spiral hybrid element H and 12 flat hybrid element F.In nearest outlet reverse spiral hybrid element RH is set, to promote the exit wall 204 of mixture away from nearest mixer outlet 206.

Figure 16 shows the blender 300 that is similar to blender 200.Yet, the secondary series helical element FS in the downstream of the row helical element FS that blender 300 shows at input 302 places.By this way, blender 300 provides two mixed zones corresponding to helical element FS, and two shear action districts are provided.In addition, this structure provides 6 crosscut helical element FS for every axle, 10 spiral hybrid element H and 13 flat hybrid element F.Spiral hybrid element H advances mixture to pass blender 300, as mentioned above.Compare quantity in the blender 200 by reducing the quantity of the spiral hybrid element H in blender 300, the shearing force that is acted in the structure of blender 300 is bigger.

The blender 400 with two mixed zones and two shear action districts that provides by feed auger parts FS is provided Figure 17.Described blender 400 comprises 8 spiral hybrid element H and 15 flat hybrid element F.Moreover, compare with blender 200 and 300, by reducing the quantity of spiral hybrid element H, the shearing force that is acted in this structure increases.

Figure 18 shows the single blender 500 that has near import 502, but in the remainder effect shearing force of blender.In this structure, label is that the element of 4-6 and 9-11 is the flat hybrid element F that dwindles half in pairs, wherein these hybrid element rotation 45 degree of each of a centering and direct neighbor.This series allows more operation, and when it moved through this zone, therefore more shear transfer was to mixture.In addition, be provided with three extra reverse acting spiral hybrid element RH.When spiral hybrid element H advanced mixture to move through blender, opposite helical hybrid element RH stoped this motion and provides an opposite force to mixture.Compare with flat or spiral hybrid element, this effect increases the operation that is acted on separately, and increases the holdup time, thereby further increase acts on operation and shearing force on the mixture.The quantity of feed auger parts FS is reduced to 4, thereby allows to be provided with on axle more high shear element.Except that size was dwindled the hybrid element and opposite helical hybrid element RH of half, this structure only used 3 spiral hybrid element H and 15 flat hybrid element F.

The shearing force of the average maximum that is acted on can obtain by the structure of Figure 19.Blender 600 is similar to blender 500.But, blister copper ring (blister ring) BR is set, it was discussed as hybrid element 18c in front.In order to regulate blister copper ring BR, only have only 14 flat hybrid element F and 2 spiral hybrid element H.The shearing force that blister copper ring BR is acted on is than any one spiral, flat or the opposite helical hybrid element is all big.

Figure 20 shows uniform high-level shearing force.In order to narrate the blender 700 among Figure 20, can remove spiral hybrid element H, be provided with the mixed element of 4 reverse spirals altogether.With each contrast in the structure shown in Figure 15-19,700 pairs of mixtures of blender provide more substantial uniform shearing force and operation.

Can test to determine to use the meat gruel stability of various mixtures of the formula for a product of frankfurter (beef franks).When mixture left blender or batch processor described here or device, mixture was processed by other machine and active force.Therefore mixture add man-hour in the downstream needn't loss of stability, as above-mentioned, if be less than 2% of final products owing to fatty effusion loses in gastronomical process, meat gruel is at this moment also thought stable.With reference to the table of Figure 13, existence is corresponding to the test result under many conditions of the structure of Figure 15-20, and condition 5 and 16 is represented the control of forming in batch from traditional batch mixed system.Carried out this test, so that the mixture that produces from every kind of condition is arranged in the independent sector of machine, its shearing force that repeatedly acts on is greater than the shearing force of device described here.After the other shearing force of per minute effect, can remove sample and cook.

If extra shearing force effect 3 minutes can not cooked out and causes product to lose weight greater than 2% meat gruel owing to fat, it is generally acknowledged that then meat gruel is sufficiently stable.Other operation causes before excess fat and water cooks out, and test determines that the control mixture can resist the about 6-8 of extra shearing force minute,, think in the longer time period it also is unsettled.As shown in figure 13, each other condition causes the extra shearing force at least 3 minutes that the mixture opposing acted on.For blender 500,600 and 700, the meat gruel stability of meat gruel stability and the mixture of batch process quite or better.The additional shear power that is acted on causes that the point of meat gruel loss of stability refers to the broken time (Time to Break), and the result of this test is shown in the chart of Figure 14, and it shows the broken time (Time to Break) under each condition.It should be noted do not have significant difference in appearance last from the cooking product under every kind of condition.

Component is preferably passed intake line by pump and is entered blender, but feeding hopper 62 can be selected use, as shown in Figure 1.As previously mentioned, pre-feed hopper 68 can be set store, factory personnel can be charged to many raw materials in the described pre-feed hopper 68.And, pulverizer or pre-mixing apparatus 64 can be arranged on before the hopper 62 or within, so that initial mixing to be provided, pulverize or immixture, and/or help the downward pumping of inlet flow to pass through hopper.

Component is supplied as inlet flow by many input module 66.Inlet flow can comprise having and is mainly the first-class of lean meat or muscle content, comprise second stream that is mainly fat content, comprise one or more salting liquids as being dissolved in sodium chloride in the water and the 3rd stream of any spices or flavouring, comprise the 4th stream of moisture nitrite solution and comprise the 5th stream that is essentially water.Comprise flavouring such as spices, the other component of anticorrisive agent and/or other composition can enter additional streams, perhaps can incorporate wherein first-class in above-mentioned five streams into.Many meat products can use more than two kinds of meat, some in these examples, and system can comprise other input module.In other cases, some meat products need the many special meat of smallest number (with respect to whole mixture, as accounting for 2-5%), and these can premix merge be delivered to the blender with independent input, for use in quite low ratio measure they.Every intake line can be provided with hopper 68 or case, and it can hold the various components of premixed quantity.For example, can the quite low nitrite solution of usage rate, therefore the independent premixed quantity of measuring by intake line in case is enough to process continuously.The pipeline of residue meat gruel (left-over-batter) also can be set, so that because meat gruel turns back to processing again again in the blender.

In the embodiment shown in fig. 1, each input module 66 can comprise the feeding line 80 that is used for component is transported to feed hopper 62, measurement pump 84 or valve in content analyzer on the feeding line 82 and the analyzer downstream on feeding line.In other embodiment such as the embodiment of Fig. 7, content analyzer can use on some feeding assemblies, but does not use on whole feeding assemblies.

When component stream is passed relevant content analyzer 82, the analyzed and definite fat content of described stream, humidity and/or protein content.In order to obtain balance with required ratio between various components, control system receives the input from many analyzers, and regulates the productivity ratio of measuring pump 84, so that component flows into feed hopper 62 with the required ratio with the formula for a product appointment.

Can make ins all sorts of ways analyzes fat content, humidity and protein content.Known method comprises uses microwave energy and infrared ray.General available in-line analyzer can be programmed, to analyze the material ranges of characteristics of wide scope, as the cheese from petrochemistry to processing.These analyzers comprise the andCompany by Weiler, Inc., in-line analyzer GMS#44 that of Whitewater, WI make and GMS#46 and by ESE Inc., of Marshfield, the processing meter (Process Quantifier) that WI makes.These analyzers generally must be by producer or end user's calibration when using separately.

Fig. 7 shows and makes a kind of processing used in this invention, and it comprises the control system 100 of the flowing velocity of the many inlet flows of balance, so that use the feedforward analytic approach to keep composition parameter in required scope.In the processing of Fig. 7, two kinds of meat inlet flows 102 and 104 are arranged.In other embodiments, one meat inlet flow and three strands or multiply meat inlet flow more can be only used in described processing.

The processing of described method is preferred uses one or other inlet flow of multiply more, with supply humidity, spices intensifier, anticorrisive agent and/or other component.In the processing of Fig. 7, three strands of non-meat inlet flows are arranged, it comprises spices/water mixing inlet flow 106, water inlet flow 107 and nitrite aqueous solution inlet flow 109.Other embodiment can use more or less strand non-meat inlet flow.

Has desired moisture level in order to produce, the mixture of protein content and fat content standard, the flowing velocity that described control system 100 is regulated inlet flow by the speed of regulating pump relevant with per share inlet flow or valve.In the embodiment shown in fig. 6, measure pump 110 and 112 flowing velocities of regulating meat mixing inlet flow, can use additional pump or valve 114,115 and 117, to regulate the flowing velocity of other inlet flow.

Use feed forward method to regulate, thereby analyze the inlet flow that pump and valve provide correct a great deal of based on the upstream.In order to determine to regulate the needs of various flowing velocities, control system 100 uses content analyzer 82 to determine at the protein of measuring pump 110 and 112 upstreams, the component inlet flow 102,104 of fat and/or moisture content standard.In certain embodiments, in order to analyze the composition of per share inlet flow, analytic approach was just finished before composition arrives the measurement pump relevant with inlet flow, so that the flowing velocity of relevant inlet flow can be regulated by required strategic point, maintain in the target zone continuously with required composition parameter with compound output stream.In other embodiments, can analyze after composition passes the measurement pump, flowing velocity can be regulated so that can postpone by required method.Therefore, the percentage that enters protein, humidity and fat in the blender can preferably be regulated, can when inlet flow enters hopper, carry out so that change the adjusting of inlet flow characteristic, rather than response is carried out from the characteristic of the mixture of the measured downstream of blender 10.

More particularly, the initial prescribed formulas that are used for meat products that receive of control system 100 are as from database.Control system 100 receives the information about the component (being fat content, water content etc.) of the meat by analyzer then.Control system solves one group of mass balance simultaneous equations, to determine whether be in the correct ratio of final meat products by the raw material of analyzer.In order to make raw material exceed the degree of the mean equilibrium of short time, the speed that control system 100 is regulated one or more pumps is with in permissible scope inner control mass balance.These equations can be identical equation, and it solves by factory personnel so that based on regulating the input raw material in batch, as mentioned above.By the standard known parameters of the mixture that produces required final meat products is provided for control system 100, control system 100 can automatically, continuously and dynamically be regulated mixture, so that output unanimity and appropriate balance.As mentioned above, in general batch system, unique sample is difficult to and very dull adjustment in blending bin from blending bin.Control system 100 allows the consistent and generation equably of Composition Control mixture with mixing arrangement, and stricter Composition Control can cause increasing product yield and improving the quality of production.

Blender 10 preferably includes the delivery outlet 122 that is used to discharge mixture, and it comprises that output hopper 124 is to receive mixture and it is caused delivery pump 126.Keep processing if desired under low pressure, one or more vacuum lines can communicate at one or more contacts place with device.Fig. 1 shows the vacuum line 120 that communicates with feed hopper 62.In other embodiments, vacuum line also can be connected to other position except feed hopper, perhaps can replace feed hopper.For example, vacuum line can be connected to discharge bucket, the tie point in tie point between feed hopper and the discharge bucket and discharge bucket downstream.

When protein extraction was having under the situation of salting liquid function for time and shearing force, power drive 12 can be the motor of variable velocity, so that component is included in the shell 20, is used to mix the required time, injects and shear action to allow salting liquid.

Relevant with fat, humidity and protein content in detecting meat ingredient, have been found that water content is relevant with protein content with fat.What should believe is, this being correlated with can be enough to make the water content of the meat ingredient in the known source as having the predicted value of enough correct fat and/or protein content, so that fat and/or protein content can effectively and simply be measured by measuring water content.Therefore, in certain embodiments of the present invention, the step of measuring fat and/or protein content is measured water content after can being included in and correctly calibrating hygrometer.Then control system comprises the input of controlling fat and/or protein based on the water content reading of one or more strands of inlet flows.

In the system that states in the use, the millworker can receive from the batch inventory in the database of the prescription of special meat products.The millworker is based on fat then, and protein and/or water content can select correct meat to be input in the system.Yet it is very accurate that their selected accuracy does not need, and this generally depends on the stage such as grade that the seller provides.In addition, system allows cube meat to be delivered directly in the pre-input hopper 68, and it can be carried out and reduce initial size or can not carry out, thereby does not need injection and pickle the stage and corresponding bucket.In this, control system 100 receives the processing of meat and other component.Control system 100 itself receives or draws the batch inventory automatically and calculate required mass balance equation from database.With described the same, control system 100 monitorings and adjusting comprise the system of pump and mixing arrangement, to produce roughly combinative stability protein matrix uniformly.Output stream from the meat products mixture of mixing arrangement can at first enter buffering bucket, to consider the fault in the monitoring system, can transmit with further processing easily He simply then, as packing or formation filler and cooking/heat treatment.Buffering bucket is filled to the top from the bottom, does not almost mix or ventilation when using with box lunch.Control system analysis required with existing component and regulate.Therefore, supply has reduced people's interaction during component, in hopper 68 that meat is packed into, and to occur as component overflow this class problem and the alarm the system of notice is provided or watches out for and respond.This result can reduce the labour, more accurate and higher output (littler production loss), bigger foodsafety and owing to be essentially closed-system and do not have transmission and therefore reduce to pollute, can reduce maintenance owing to get rid of bucket and transport, and get rid of bucket itself and save cost with injection stage.

Communicating between control system 100 and federated database can be at both direction.That is to say that control system 100 can directly receive basic recipe in batch, standard formula (as peaked fat content) and the rotten target of the one-tenth of finishing, and no matter the actual raw material that uses how, provides feedback to database.When database has an expired or incorrect prescription, can load to correct prescription from the information of control system 100.In addition, compare with the grade that is generally the small sample estimation of seller's appointment, control system can provide the information of describing actual component grade in detail.The historical viewpoint of vendor specific that Here it is, and tendency changes on the meat products that provides by vendor specific.Can use this feedback by database, evaluating existing raw material and procurement demand, and to employed raw material ratio than the production result.Collect the various aspects that to tend to operate by the data that this system carries out, to seek invalid and improvement.In existing system, database tends to have static prescription, and this control system allows the dynamic reposition of this prescription simultaneously.Therefore, control system response raw material changes, and compensates unavailable raw material, and rearranges for the prescription in database feedback is provided.

From above, it should be noted that the invention provides novel and improved method, it is used for the mixing of extraction of effective protein proteins matter and meat products when being certain meat products of processing.The term "flesh" (nonproductive construction) can use widely at this, refers to as meats such as beef, pork, poultry, fish and meat by-products, and it comprises lean meat cutting or section full-cream or that be mainly the cutting or the section of fat and have quite high protein content.Term " meat products " and " meat ingredient " use widely at this, and it refers to and contains meat separately, or meat and other component product or the component that combine.

Above-described preferred embodiment relates to continuous processing, i.e. the processing of component input between the expulsive stage of array output.In these processing, input and/or output step can periodically be interrupted or be can be step.

The preferred embodiments of the present invention think effectively, and it is used for obtaining the mixing of protein extraction and food component fast than the much smaller equipment of equipment that uses certain batch mixed processing in the prior art.Except reducing space requirement, to compare with equipment with the processing of prior art, the preferred embodiments of the present invention also can reduce cost and cleaning time.The present invention is by also saving sizable cost to the more accurate control of array output stream component.

Though described the embodiment of appointment above, the present invention is not limited to these embodiment.The present invention will further describe in the following claims.

Claims (33)

1. meat system of processing that is used to produce the stable meat mixtures of continuous output, this system comprises:

Be used for the input of system that component is offered, described component comprises meat and additive;

Be used for receiving and component being processed into continuously the blender of mixture, described blender comprises having the shell that is positioned at the rotary mixed element that is used for processing component on the pair of rotary shafts, described processing comprises at least a pulverizing distortion, dipping and blending ingredients, described rotary mixed element promotes component by blender, and described blender has input that receives component and the output of discharging mixture;

Be used for receiving mixture and mixture being heated to the heat treatment stages that is solidified into final meat products from output, this final meat products is processing meat product viscosity, that support oneself.

2. the system as claimed in claim 1 also comprises being used to hold and transmitting component receiving component and transmitting the feed hopper of described component to blender to the storage hopper of input and from input.

3. system as claimed in claim 2 wherein stores hopper and comprised before blender and be used for the pulverizer that the original dimension with meat reduces.

4. system as claimed in claim 3, wherein input comprises intake pipeline, component is carried by described intake pipeline, every feed-line comprise be used to force component pass through intake pipeline and help to promote component by blender pump.

5. system as claimed in claim 4 also is included in the shaped device that heat treatment stages is used to receive before mixture, and wherein said shaped device provides predetermined shape for the meat products of the final cooking.

6. system as claimed in claim 5 also comprises the cooling device with the meat products of the final form cooling cooking.

7. a method that is used for continuous production and processing meat products the steps include:

For the meat products component provides input;

Continuous processing blender is provided;

Component is input to the input of blender;

Processing component in blender, it comprises:

Salting liquid is combined with extracting protein matter with the albumen silk of meat;

Blending ingredients in the blender of shell with rotary mixed element;

In the shell of blender, use rotary mixed element that component is promoted to pass through blender at least in part;

From component, form stable meat mixtures; And

Discharge mixture from the output of blender.

8. method as claimed in claim 7 wherein also comprises step:

Provide component in the storage hopper, it is used for component is sent to input;

Arrive input from storage hopper pumping component by intake pipeline.

9. method as claimed in claim 8, wherein the meat products component comprises at least the first kind of meat with the cube meat form with protein, this method is included in before the input of blender shell in feed hopper the step that the size with cube meat reduces.

10. method as claimed in claim 9 wherein also is included in after the output of blender comes out at heat treatment stages by handling mixture in mixture effect heat, so as with mixture poison into final viscosity, the meat products of the processing of supporting oneself.

11. one kind is used for reducing the method that the protein exudate forms on meat mixtures, step is:

Blender with many rotary mixed elements is provided in the shell of mixture;

Many meat mixtures components are input to blender;

Use rotary mixed element on component, to act on high shear force with extracting protein matter from meat mixtures;

Blending ingredients; And

Output mixture, the time that wherein is used to act on shearing force and mixing is enough to extracting protein matter, thereby forms stable meat mixtures, and is quite short during this period of time.

12. method as claimed in claim 11, wherein Shu Chu step can be in mixture be carried out before a large amount of combinations of protein.

13. method as claimed in claim 12, wherein during this period of time between 10 seconds and 45 seconds, less than requiring protein extraction to produce visible exudate during this period of time, wherein the protein that is extracted in heat treatment process makes and is used for binding mixture.

14. method as claimed in claim 13 also comprises the step of process mixture after the blender output, further processing steps comprises being filled in the packing and with this form to major general's mixture and transmits mixture.

15. method as claimed in claim 14, wherein protein extraction carries out when blender is exported at mixture basically.

16. method as claimed in claim 11 is wherein closed the shell of blender, further comprises step:

Many intake pipelines are provided, and it is used for component is input to blender; And

Component pumping under pressure is gone forward side by side in the blender shell of closing by intake pipeline.

17. method as claimed in claim 16, wherein the step of Hun Heing equals to carry out under the atmospheric situation at shortage air and pressure, wherein the step of Hun Heing comprises that carrying out first in the first area with first shear rate mixes, mix at second area with second shear rate that is higher than first shear rate then, mix in the 3rd zone with the 3rd shear rate that is lower than second shear rate then, mix in the 4th zone with the shear rate that is higher than the 3rd shear rate then.

18. method as claimed in claim 11, wherein stable meat mixtures are the low fat meat mixture with tissue of full-cream meat mixtures.

19. be used for reducing the equipment that the protein exudate forms on meat mixtures, it comprises:

The blender of effect high shear force;

Be used for the meat mixtures component is sent to many inputs of blender, described meat mixtures component comprises the meat with albumen silk, described blender extracts a certain amount of albumen silk from meat, to form stable meat mixtures, described blender has the shell of input and output, and described blender has the pair of rotary shafts that is positioned at shell, and every axle has many high shear mixing elements, be used for being extracted to small part albumen silk from meat, and

From the outlet side that blender is discharged, wherein component forms stable meat mixtures with the quite short time in blender.

20. equipment as claimed in claim 19, wherein the high shear mixing element 1/8 inch inner surface of outer cover and and other hybrid element rotate.

21. equipment as claimed in claim 20, the wherein short relatively time was less than 1 minute.

22. equipment as claimed in claim 19, wherein the shell of blender is in the anoxic environment basically, is not enough to allow mixed air to enter component during this period of time, and described intake pipeline is under the pressure, and it uses pump to force component is passed through.

23. one kind is used for the equipment of the manufactured meat of final meat products based on predetermined prescription, described equipment comprises:

Be used to receive the control system of prescription;

Be used to carry many intake pipelines of the component stream of meat products, described stream comprises salting liquid stream and comprises the meat stream of the cube meat with albumen silk, described every intake pipeline comprises pump and analyzer, be used for providing content to control system, described content is based on one or more fat, water and protein, control system communicates with analyzer and is used for the content ratio of the component stream of calculation combination, and

Receive component and meat is processed into the blender of stable meat mixtures.

24. equipment as claimed in claim 23, wherein said control system is regulated and is used to regulate the pump of component stream by the speed of intake pipeline, this adjusting is carried out with respect to the content ratio that is used to make up, with the content of the component stream of keeping combination based on prescription in predetermined scope.

25. equipment as claimed in claim 24, the initial formulation that wherein is used for the component of non-processing and has a target prescription of end article obtains from central database by control system, and control system further is sent to central database with respect to meat products production with information.

26. equipment as claimed in claim 25, wherein cube meat has the initial content ratio, the information that is sent to central database by control system comprises the component quantity of one or more uses, and the quantity of end article and the prescription of being regulated are based on the component quantity of reality processing.

27. equipment as claimed in claim 26, wherein control system provides improved initial formulation to central database, to produce the target prescription of end article.

28. equipment as claimed in claim 23, wherein the operating pressure in the blender is equal to or greater than atmospheric pressure, blender is in the anoxic environment basically, blender comprises the hybrid element that is used for manufactured meat, and provide at least one Mixed Zone and at least one high-shear region, wherein high shear forces salting liquid to enter the albumen silk, and heat treatment stages is used for receiving mixture from the output of blender.

29. equipment as claimed in claim 28, wherein hybrid element rotates cube meat, and salting liquid is diffused rapidly in the cube meat of rotation, and high-shear region extracting protein matter is to form stable meat gruel.

30. equipment as claimed in claim 29, wherein component acts on a period of time in blender, is not enough to form surperficial visible protein exudate during this period of time.

31. equipment as claimed in claim 23, the reeded screw element that wherein is arranged in the blender passes through blender at least in part with component, and cube meat is carried out initial size reduce, wherein blender comprises high-shear region and low share zone alternately.

32. equipment as claimed in claim 28, wherein high-shear region is pulverized component.

33. equipment as claimed in claim 23, the wherein equipment that is structure as a whole of blender.

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